A standardized product uses the same materials no matter where in the world it is sold, from the raw materials from which it is made to the branding, naming and packaging. A standardized service may be provided over the same medium or with similar characteristics each time.
Examples of standardized products are agricultural products (such as grain and milk), most mined minerals and fish. A buyer of wheat cannot tell who produced the bushels of wheat. Also, since the grains are identical, the buyer doesn’t care.
An example of standardization would be Generally Accepted Accounting Principles (GAAP), to which all US publicly traded companies are required to conform.
Examples of some of these services are LAN access services, file transfer services, business card exchange services and synchronization services. Additional profiles describing standardized services were developed according to the Bluetooth profile specification v1.
Standardization means an undifferentiated use of the same marketing mix (4-7Ps) in all countries. In this case, the company simply replicates, without modification, the same strategy in the different markets in which it operates.
Non-standard product means a part that is not a catalog item. In addition, a non-standard product may be a catalog item that requires a secondary process involving plating/coating, or a catalog item that is stocked at the buyer’s request in greater quantities than would normally be stocked by the seller.
bring or manufacture to an established standard size, weight, quality, strength or the like: to standardize manufactured parts. to compare or test with a standard. to choose or establish a standard. Verb (used without an object), standard ard ized, standard iz ing.
The standards ensure that goods or services produced in a given industry are of consistent quality and equivalent to other comparable products or services in the same industry. Standardization also helps ensure the safety, interoperability and compatibility of manufactured goods.
A recipe is considered standardized when it has been tried, tested, evaluated and adapted under controlled conditions for use by a food service. The food service establishes certain criteria for standardizing its recipes, including customer demand and the effective use of its resources to meet those needs.
There are at least four levels of standardization: Compatibility, Interchangeability, Commonality and Reference. These standardization processes create compatibility, similarity, measurement, and symbol standards. Statistical process control.
Retailers often employ standardization strategies in store design, purchasing, labelling, branding and myriad other operational activities. Retailers specifically standardize customer service to ensure a consistent quality of treatment for all customers, both internal and external.
Standard products are those where the cost is predetermined and there is no scope for change, requiring a long distribution channel. Custom orders are those made at the discretion of the customer and are subject to change.
Wherever the company operates, it offers identical foods such as McFlurry, McNuggets, McChicken, Happy Meal or Filet-O-Fish. The plan gives the company a strong image. The strategy is a time and money saver for McDonald’s as it has helped achieve economies of scale.
Product standardization can reduce operational costs. More importantly, effective coordination can capitalize on a company’s best product and marketing ideas. Too often executives see global marketing as an either/or proposition – either full standardization or local control.
Here are some examples of non-standard English: “Yeah” instead of “Yes” is perhaps the most obvious and commonly used example of non-standard English. “We were” instead of “we were”. “If I were you” instead of “If I were you”.
Standard products, especially those made to official standards, are expected to be of the same quality regardless of the manufacturer’s name on it. All the products covered by this standard are made with the same technology and materials of the same quality.
Non-Standard Market means a specific coverage or industry that is not readily available in the Voluntary Market.
A standardized recipe is a recipe that has been tried, tested, evaluated and adapted for use in your school meals. It produces a consistent quality and yield every time when the precise processes, equipment and ingredients are used.